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Everything posted by rotuts
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@MommyDragonsDen looks delicious. Im missing a bit and that's been said before ... I see thence on the lowestpic then the rolls they look a bit like flowers ? then you baked them should you get a chance might you fill in a few gaps ? how did you fill the Puff.P to get to the flower stage then how did you bake them ? looks very interesting to me.
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@liamsaunt wonderful food always. that bottle looks empty a bit sad is tt double bottle or like Fish sort of cough looks biggerxloser to the car. no matter still empty ** sigh *
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Combustion Inc Wireless thermometer probe by Chris Young
rotuts replied to a topic in Kitchen Consumer
As i mentioned : I don't think the Us.Meater worked out we @JoNorvelleWalker Id not be too interested in what's going on in an iPot. push the button wait and readjust the tie next time now in a blast chiller different Kettle and fish might be involved. -
shattering crust is a key feature the inner bread does not have to be crunchy .
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Combustion Inc Wireless thermometer probe by Chris Young
rotuts replied to a topic in Kitchen Consumer
@adey73 that's an interesting question I don't know if there are ferrous parts in it nor how far up from the stove top the magnetic field from the stove top effectively reaches. I recall a discussion some where that the ' ammeter ' units did not work well at all but if that's so maybe this company has worked it out. -
@patti now that's how you melt the cheese !
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@Shelby yes this is the real deal place. so many delicious plates ! every day ! After I get Vaxx'd x 2 I won't forget . maybe some Computerglassses ? maybe other things to do first. a friend of mine , keeper of Penny and now Leo : has called me several times seeing if I might need anything I don't he was on his way to Chinatown BOS which I guess based on his conversation has change quite a bit I used to work right across the street and knew it well several large chinese grocery stores are no longer it seems he had the day off he's on the very veyr front line and has been vcxx'd x 2 very much apporpriatly he ask id I needed any thing form Chinatown I said no he was getting this and that \I I mentioned don't forget to look at the meat counter and get some PorkBelly w skin I hope he did.
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@EMichels I completely agree. they sell 4 stones for 29 $ stones are the key to this sort of technique and I understand now days there are many that are made cheaply and will not work well can't say that these are , but you get what you pay for if this sort of system interests you go w EdgePro.
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@Kim Shook Ive seen so many wonderful sandwiches you've made like this : next time consider getting your bread ready etc and the meat and cheese set up to just fir but micro the meat ab cheese to warm i up on a plate and possibly felt the cheese then slide that warm delicious goodness off the plat from th miceo on th the bread and enjoy
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@blue_dolphin it fills me decently on my personal Vacc's protocal.
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if you called KAF Id bet they would look it up for you
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I decided to soak the county ham dice over night w a change of water in the morning then drained. I was then going to VacPack it and freeze. but I wanted to dry it out , so it would crumble , frozen , out of the bag. which I would then re-seal and place back in the freezer: in my 10 " FondLess. on low. n0te aa l8ttle steam in the middle note the Jus that came out of the ham jus evaporated , so I went for some Maillard-ing cooling off on my back door cooling station. Seasonal. N.B.: this cooling station comes w several Personal Beverage cooling slots. Vac Bagged , abd erady for the freeze3r. its crumbly , and a Table spoon os this stuff goes a long wqy not very salty now , and the smokiness is still there , but muted nicely. Suburban Country Ham
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not an unusual breakfast for me : Mise : N.B.: although its hard to see , this can claims to include " Hearty Meat " I did not bother to read the back ingredient list. can't change it. this is a current staple. from Target its The Chef's best effort. Amendments are noted here : Penzeys granulated garlic, granulated onion , and Tuscan Sunset. TS has some anise in it . Italian Blend does not. Im not a big fan of anise, but I like a little of that flavor in " Italian-ish " . note the olive oil in the small squeeze bottle : Kalamata from Greece , via TJ's. I keep the small decanter ( pictured ) and the tall bottle in the coldest part of the refrigerator. Use as needed from the plastic squeeze bottle. much less oxidation that way. final bowl : final breakfast bowl. you might note the olive oil. not a bad breakfast , and the amendments make all the difference. You are welcome to snicker . but as The Calculus teaches us : f(x) approaches zero. f(x) is the ' risk ' of grocery shopping these days. in this preparation the risk approaches , but does not quite make it to zero. close though .
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https://en.wikipedia.org/wiki/Monkey_meat
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sort sort of tall ' tail ' about an Emperor's Banquet as its mythology difficult to track down the other dishes https://en.wikipedia.org/wiki/Manchu–Han_Imperial_Feast best I could do
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Wooly Bear Paws. from real bears \they were part of the sumptuous banquet where ' very very ' fresh monkey brains were served. Ive forgotten the list . maybe 10 items ?
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how about Bear Paws ?
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Soooo there must be Autumn rolls and Winter Rolls Somewhere ? just not yet here nor there. looking forward to them in few years
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before this discussion i thought both spring rolls and egg rolls were both deep fired. granted USA experience the springnrools were thinner perhaps shorter and ' lighter' w less filling more crunch egg rolls had a thicker wrapping and were more substancial rice paper wraps Vietnamese like came much latter to the Table.
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there are ' spring rolls ' that are fried : https://chefonefoods.com/what-is-the-difference-between-spring-rolls-and-egg-rolls/ https://dinnerthendessert.com/spring-rolls/ https://tastesbetterfromscratch.com/fresh-spring-rolls/ probably very diverse in Cina Or Vietnam
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@Duvel nice always SuperNice 1 anf watt id tis ? Ill take a gallon , or 6 Literw which ever is more ! many thanked\s for all your and so many others Posts I have ideas afer i get Vaxx'd x 2 w a booster every 6 Mths why not look a bit ahead ?
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its quite true : some of the attraction of CH is its saliness which is coupled , in the case of a smoked ham , the smokiness. not in the case of your ham , that was jus brined and dried
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salt may always be added rarely subtracted. enjoy
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"" cream doesn't separate "" its my understanding that high fat cream has less a tendency to separate than lower fat versions. at leas w acid , ie reduce wine , whipping cream is a better choice then even heavy cream. lighter cream will split. Iv'e used whipping cream , and possibly heavy cream , in the past when I make a pasta dish and want a wine flavored sauce that creamy . as I don't keep cream around , Ive found that full fat cream cheese can be mixed w a little milk and that will work for the pasta sauce. Im only after a coating , not a soup bowls worth. what I don't know, is how the temperature of the solution affects this : how hot it the braise ? boiling ? just simmering ? looking forward to your results. I mention this as mustard is acidic. at leasts the ones I have and acid + cream is something Ive worked with w the results noted above.